Abstract

Earl Hammond, food scientist, was born in Terrell, Texas, in 1926. Hammond served as a professor at Iowa State University for nearly 50 years, retiring in 2002 as Professor in the Department of Food Science and Human Nutrition. Hammond is most noted for his work in devising new processes for making cheeses and developing soybeans with reduced linolenic and elevated palmitic acids. This collection contains biographical information, correspondence, grant proposals, patent applications, articles, research data, reports, and notebooks primarily related to Hammond's work with cheeses and soybeans.

Biographical note

Earl Hammond was born in Terrell, Texas, in 1926. He received his B.S. (1948) from the University of Texas in chemistry and his M.A. (1950) in biochemistry and Ph.D. (1953) in agricultural biochemistry from the University of Minnesota.

Hammond began his professional career at Iowa State University as an Assistant Professor (1953-1959) in the Department of Dairy Industry. He was promoted to Associate Professor (1959-1966), Professor (1966-2003), and Department Head (1985-1990) of the Department of Food Science.

Hammond holds patents for making cheeses, reduced linolenic acids and elevated palmitic acid production in soybeans. He had over 170 articles published in scientific research journals. His research focused on the history of science and agriculture, determination and control of hog confinement odor, cheese flavor, glyceride structure determination, and lipid oxidation.

During his career, Hammond was a member of Sigma Xi, Phi Lambda Upsilon, and Gamma Sigma Delta. He received the Pfizer Award (1980) from the American Dairy Science Association and an Honorary Medal (1986) from the University of Agriculture and Technology, Olsztyn, Poland. He has been a member of the American Chemical Society, American Dairy Science Association, and the Iowa Academy of Sciences.

Hammond married Johnie Wright Hammond and they had four children: Linda, Bruce, Pamela, and Christopher.

Collection description

This collection (1943-2007, undated) contains biographical information, correspondence, grant proposals, patent applications, articles, research data, reports, and notebooks. The research materials primarily relate to Hammond's work on linolenic and palmitic acids in soybeans and flavoring and processes for making cheeses. Other research interests are also covered to a lesser degree.

Organization

The collection is listed in alphabetical order, with biographical information in the front.